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    Wild Mushroom & Bourbon Chicken


    Source of Recipe


    Lily

    List of Ingredients





    1/2 c Chopped fresh Rosemary
    1/2 c Lemon juice
    2 tb Dijon Mustard
    Salt & Pepper to taste
    1 1/2 c Olive oil
    20 Chicken breast halves,
    -skinned and boned
    10 Shallots, chopped
    6 cl Garlic, chopped
    1 1/2 lb Shittake Mushrooms, sliced
    2 1/2 oz Dried mixed wild mushrooms,
    -soaked in hot water 30 min
    -drained and chopped
    1/2 lb Sun dried tomatoes, soaked
    -in hot woater for 30 min
    -the drained and choppped
    5 tb Flour
    6 c Rich beef stock of broth
    1/2 c Whipping ream
    1/2 c Bourbon (or more to taste)

    Recipe



    1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and
    pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken
    breast halves and marinate from 1 to 8 hours.
    2. Make the sauce in a large heavy-bottomed pan. Saute the shallots and
    garlic in 1/4 cup olive oil until light gold. Add remaing olive oil and
    rosemary, shittakes, wild musrooms and tomatoes. Stir well then sprinkle
    on flour. Cook an stir for 1 or 2 minutes, then slowly add the stock,
    stirring until a sauce forms. Add cream, bourbon salt and pepper. Bring
    to a boil, reduce heat and simmer 8 minutes. Remove from heat, taste,
    adjust seasoning to taste, and add more bourbon as desired.
    3. Remove chicken from marinade and grill or broil until cooked but still
    moist (about 10 min.). Meanwhlie, reheat sauce.
    (Recipe may be done ahead. Reheat sauce and chicken separately.)
    4. Arrange chicken on a serving platter and top with sauce.


 

 

 


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